It’s been a year and a half.
I don’t regret confining myself to a home just barely larger than a prison cell. Neither do I lament trading a range that cost as much as some cars for an aged camp stove. I’ve gotten used to shaving within reach of my ‘pantry.’ I’ve even accepted that the air conditioner must be turned off to use the microwave.
But I have absolutely no use for part-time real estate agents. We’ve hired (and fired) two of them since I made the Jimmy Rockford my temporary home in August 2015.
If you’re among my 19 loyal readers, you know that we envisioned selling our home and buying something in our new locale — 200 miles away. We hoped for a six month turnaround, but gave it a year. After all, our agents told us the price point was good and the neighborhood was even better. Not to mention, houses on both sides of ours sold during the same time frame.
Our neighbors must’ve employed agents who are willing to show houses at night … or on weekends. Their agents also likely answered the phone, at least on occasion. And they undoubtedly showed the property more than 10-12 times (in a year), unlike our agents.
Catherine spent her weekend in our old hometown interviewing people for this job. We have a new plan. And a new agent who isn’t a real estate hobbyist. Here’s hoping the last regular installment of The RV Chronicles happens in 2017.
Rant over. Let’s eat!
I somehow ended up on the Better Homes & Gardens mailing list. I advertised in those pages way back during the citrus farming days and still never really considered it anything more than a publication to help one pass the time in the supermarket checkout line. But, boy howdy! I found a doozy in the Feb. 2017 issue! Cheesy Italian Baked beans.
Though the BH&G’s version is quick and delicious, mine comes together even quicker (and tastes just as good). I’ve tested it several times. It works as a Italian-themed side, but is also one heck of a tasty (and healthy) main.
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Cheesy Italian Baked Beans
- 2 – 15 oz cans Cannellini beans, drained and rinsed
- 2 cups – Marinara sauce (using leftover or jarred is fine)
- 1½ cups – Shredded mozzarella, or 'Italian' combination (mozzarella, provolone, Parmesan)
- Preheat oven to 400°F.
- Combine beans, sauce and 1 cup of the cheese; place in a 2 quart casserole.
- Microwave for 5 minutes, stirring once at the halfway point.
- Top with the remaining cheese.
- Bake until cheese is melted and beginning to brown, about 15 minutes.